ThriftyFun Recipes - March 21, 2007

Thank you Christi, Robin, Trudy, LRP and Connie for today's recipes!

Featured Category: Mexican Recipes
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Recipe Requests:

• Hot Water Cornbread
• Boiling a Perfect Egg

Today's Recipes:

• Sesame Vegetables
• Pineapple Cheese Danish
• Cider Pork Chops
• Chicken Burrito Bundles
• Cherry Cheese Coffee Cake
• Country Chicken Casserole
• Savory Vegetable Mini Quiches
• Mushroom Bread
• Boston Brown Bread (Crockpot)
• Cappuccino Mix In A Jar

Hot Water Cornbread

I would like a recipe for hot water cornbread that makes it crispy (not hard) on the outside and cooked on the inside. Please be specific with cooking directions. I have tried to make this several times and I am doing something wrong. Thanks so much!

TexasDarling from East Texas

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Boiling a Perfect Egg

How do you boil the perfect egg? I never can do it, either I don't boil them long enough, or to long and the shells peel off easily.

Lisa from Sheboygan, WI

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Sesame Vegetables

This veggie dish goes well with any accompaniment.

Ingredients

• 1 cup each baby carrots, broccoli florets, and sliced fresh mushrooms
• 1 cup sliced zucchini (1/2 inch thick)
• 1 tsp. minced garlic
• 2 Tbsp. water
• 1 Tbsp. low-fat margarine
• 2 tsp. sesame seeds, toasted
• 1/8 tsp. salt
• 1/8 tsp. pepper

In a large microwave-safe bowl, combine the carrots, broccoli, mushrooms, zucchini, garlic and water. Cover and microwave on high for 3 to 5 minutes or until vegetables are tender, stirring twice; drain. Stir in the margarine, sesame seeds, salt and pepper. 4 Servings.

Note:This recipe's veggies are cooked in a 1100-watt microwave.

By Connie from Oden, Arkansas

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Pineapple Cheese Danish

Ingredients

• 1 package cream cheese, softened (3oz.)
• 2 Tbsp. sugar
• 1/2 tsp. vanilla
• 1 package refrigerated buttermilk biscuits
• 1 can crushed pineapple in juice, drained
• 1/4 cup sliced almonds
• cinnamon (opt.)

Preheat oven to 375 degrees F. In medium bowl, combine cream cheese, sugar and vanilla.

Separate biscuits; place on baking sheet and flatten to 4 inch diameter. Spread cream cheese mixture evenly over biscuits. Distribute pineapple evenly over cream cheese. Top with almonds. Sprinkle lightly with cinnamon, if desired.

Bake 12-15 minutes or until biscuits are browned. Note: A medium apple, peeled and chopped, can be substituted for the pineapple, if you so choose.

By Robin from Washington, IA

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Cider Pork Chops

Ingredients

• 2 1/2 cups extra wide egg noddles
• 2 cups cooked green beans
• 3 crispy cooked bacon stripes
• 1 Tbsp. of oil or bacon dripping
• 4 (4oz.) pork chops
• 1/4 cup chopped onions
• 1 cup apple cider (or juice)
• 1 tsp. honey mustard
• 1/4 tsp. salt
• 1/4 tsp. thyme
• 1/8 tsp. pepper
• 1 tsp. water
• 1 tsp. cornstarch

Cook noodles according to instructions, drain. Add beans and keep covered to keep warm. In large frying pan, place chops and surround with onions. Cook until onions are golden (5 minutes). In a bowl, mix next five ingredients. Pour over chops and simmer for 12 minutes. Arrange noodles and beans onto a platter, place chops on top. Mix in bowl next 2 ingredients and combine with pan drippings, heat 30 seconds. Spread gravy over noodles. Sprinkle with bacon bits.

By LRP from LWL, MA

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Chicken Burrito Bundles

Ingredients

• 2 cups chopped cooked chicken
• 1 package taco seasoning mix
• 1(16 oz.) can refried beans
• 6 (8 inch) flour tortillas
• 1 (8 oz.) package shredded sharp cheddar cheese
• 3 plum tomatoes, diced
• 1 small onion, diced
• Salsa

Preheat oven to 350 degrees F.

Place chicken and seasoning mix in a large heavy duty zip-top plastic bag, seal bag and shake to coat. Spread beans down center of tortillas. Top with chicken, cheese, tomatoes and onion; roll up. Wrap each in aluminum foil.

Bake at 350 degrees F for 15 minutes. Serve with Salsa. Makes 6 servings.

By Trudy from Springfield, IL

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Cherry Cheese Coffee Cake

Ingredients

Coffee Cake

• 1 package cream cheese, softened (8oz)
• 1/3 cup powdered sugar
• 1 egg, separated
• 1/2 tsp. vanilla or almond extract
• 2 packages. refrigerated crescent rolls
• 1 cup canned cherry pie filling

• 1/2 cup powdered sugar
• 2-3 tsp. milk

Directions

Preheat oven to 350 degrees F. For coffee cake, combine cream cheese, powdered sugar, egg yolk and vanilla in large bowl; mix until smooth. Set aside. Unroll crescent dough; set aside 2 rectangles.

Separate remaining dough into 12 triangles; arrange on greased 14 inch pizza pan with points toward the center. Pat our dough with fingers to cover pan, pressing seams together to seal. Using 3 inch biscuit cutter, cut out center of circle; discard.

Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling. Pat out reserved dough with fingers to form 7x6 inch rectangle; cut lengthwise into 12 strips. Twist strips; place in spoke-like fashion over filling. Brush strips with lightly beaten egg white.

Bake 25-30 minutes or until golden brown; cool slightly.

For glaze, stir together powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. 12 servings.

By Robin from Washington, IA

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Country Chicken Casserole

Ingredients

Filling

• 1 small onion, chopped
• 6 fresh mushrooms, sliced
• 2 cups chopped cooked chicken
• 1 package frozen peas and carrots, thawed
• 2 cans cream of chicken soup
• 1/4 tsp. pepper

• 1 3/4 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil

Directions

Preheat oven to 400 degrees F. For filling, combine onion and mushrooms in microwave safe bowl. Cover; microwave on high 2 minutes or until softened, stirring halfway through cooking time. Add chicken, peas and carrots, soup and pepper to onion mixture; mix well.

Pour into greased 9 inch square baking pan. Bake 10-15 minutes or until bubbling around edges. Meanwhile, prepare topping. In medium bowl, combine flour, baking powder and salt. In small bowl, combine egg, milk and oil. Add to dry ingredients; stir until just moistened.

Remove baking pan from oven; place on wire rack. Drop tablespoons of topping evenly over chicken mixture. Bake 25-30 minutes longer or until topping is golden brown.

By Robin from Washington, IA

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Savory Vegetable Mini Quiches

Ingredients

• 1 package refrigerated pie crusts
• 2 eggs
• 1/2 cup milk
• 1 cup chopped zucchini
• 1/2 cup chopped fresh mushrooms
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked, crumbled bacon or bacon bits
• 1/4 cup sliced green onions
• 1 garlic clove, pressed
• dash pepper

Directions

Preheat oven to 375 degrees F.

On lightly floured surface, roll each pie crust into a 12x10 inch rectangle. Cut twelve (3 inch) circles from each rectangle. Press each circle into mini-muffin cup.

In large bowl, whisk eggs and milk. Stir in zucchini, mushrooms, cheese, bacon, onions, garlic and pepper. Fill each muffin cup with about 1 Tbsp. filling.

Bake 15-18 minutes or until puffed and lightly browned. Cool in pan 2 minutes. Remove carefully; serve warm.

Note: To make a 9 inch quiche, place 1 pie crust in 9 inch pie plate according to package directions. Double all ingredients, except for use 3 eggs. Slice zucchini and mushrooms, if desired. Pour filling into crust.

Bake 35-40 minutes or until knife inserted in center comes out clean.

By Robin from Washington, IA

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Mushroom Bread

Ingredients

• 1 package refrigerated crescent rolls
• 2 cups sliced fresh mushrooms
• 1 Tbsp. butter or margarine, melted
• 1/4 cup shredded Parmesan cheese
• 1/4 tsp. dried Italian seasoning

Preheat oven to 375 degrees F.

Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14 inch pizza pan with points toward center. Flatten dough and press seams together to form circle. In medium bowl, toss mushrooms and butter together. Arrange mushrooms on top of dough. Sprinkle with cheese and seasoning.

Bake 15-20 minutes or until golden brown. Cut into wedges or squares. Serve warm

By Robin from Washington, IA

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Boston Brown Bread (Crockpot)

Ingredients

• 1 cup flour
• 1/2 tsp. baking powder
• 1 tsp. soda
• 1/2 tsp. salt
• 1/2 cup yellow cornmeal
• 1/2 cup whole wheat flour
• 1 cup chopped nuts
• 1/2 cup dark molasses
• 1 1/4 cups buttermilk
• 1 cup raisins

Combine flour, baking powder, soda and salt. Stir in cornmeal and whole wheat flour. Add molasses and buttermilk, beat well. Stir in nuts and raisins. Pour batter into a greased and floured 3-pound shortening can* (not a coffee can but I think you could use one). Place aluminum foil over top of can. Pour 1 cup of water into crock-pot, set can inside. Cover and bake on high 3 to 4 1/2 hours or until pick inserted in center comes out clean. Slice and serve with wedges of cream cheese. Double recipe for 5-qt. Bread'n Cake bake pan.

Five 10 3/4 ounce soup cans may be substituted for 3-pound shortening can in 5 qt. model.

By Christi from Paducah, KY

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Cappuccino Mix In A Jar

Makes two 12 ounce jars

Ingredients

• 1 cup powdered non dairy creamer
• 1 cup powdered chocolate drink mix
• 2/3 cup instant coffee granules
• 1/2 cup granulated sugar
• 3/4 tsp. ground cinnamon
• 3/8 tsp. ground nutmeg

Directions

Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into the jars.

Attach a note to each jar: Cappuccino. Mix 3 Tbsp. of powder with 6 fluid ounces hot water. Makes 16 servings

By christi from Paducah, KY

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